Geoffrey Zakarian features Breakfast Street Tacos, as seen on Food Network Kitchen Live.
Recipe courtesy of Geoffrey Zakarian

Breakfast Street Tacos

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (8 tacos)


Salsa Verde:


Pico de Gallo:

Chorizo and Eggs:



  1. For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
  2. For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
  3. For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
  4. For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
  5. Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
  6. For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.